Rhubarb Crisp

Rhubarb Crisp is household favourite that takes simply minutes to prep!

This crisp recipe is an ideal steadiness between candy and tart with a saucy rhubarb filling and a buttery oat crisp topping.

It’s tremendous straightforward to make!
This rhubarb crisp is the proper steadiness between candy and tart.
It may be ready forward of time (as much as 3 days) and baked earlier than serving.
Rhubarb crisp reheats nicely for dessert (or breakfast) all through the week.

Methods to Put together Rhubarb for Crisp

You need to use frozen or contemporary rhubarb for this recipe. If utilizing frozen rhubarb, add 1 tablespoon of additional flour to the filling and don’t thaw it first.

When choosing rhubarb, pull the stalk from the plant near the basis. Minimize off the leaves and discard them.
You wouldn’t have to peel rhubarb; nonetheless, if the stalk is kind of thick, you possibly can peel the harder exterior if you happen to’d like. I personally don’t normally hassle peeling it.

You’ll be able to eat the inexperienced stalk nonetheless the leaves are toxic to eat so discard them (for people and animals alike).

Rhubarb Crisp being prepared in a white baking dish

Methods to Make Rhubarb Crisp

Chop the rhubarb and toss it with a little bit of flour, sugar, and cinnamon (recipe under).
Put together the oat topping.
Sprinkle the topping over fruit layer and bake till golden brown.

For those who don’t have sufficient rhubarb, you possibly can add chopped apples or sliced strawberries (see notes).

Rhubarb Crisp prepared golden and brown in a baking dish

Storage and Freezing

As with different desserts like pie, this rhubarb crisp is ok to sit down at room temperature in a single day after baking. If storing for a number of days, refrigerate any leftovers.

Rhubarb Favorites

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Tangy rhubarb will get a scrumptious improve with a buttery oat topping baked to golden perfection.

Prep Time 15 minutes

Cook dinner Time 45 minutes

Complete Time 1 hour

Cook dinner ModeForestall your display from going darkish

Preheat the oven to 375°F.
Rinse the rhubarb to take away filth or particles and discard the leaves. Minimize into ½-inch items. If the stalks are very skinny, minimize them into ¾-inch items.
In a medium bowl, mix rhubarb, white sugar, 3 tablespoons flour, and cinnamon. Toss nicely to coat and switch to the baking dish.
In a medium bowl, mix oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter till it’s nicely blended and it begins to stay collectively. Sprinkle the topping over the rhubarb combination.
Bake for 30 to 35 minutes or till the rhubarb filling is bubbly and the topping is golden brown.
Cool for no less than 10 minutes earlier than serving. Prime with a scoop of vanilla ice cream or cream.

To make strawberry rhubarb crisp: Use 3 cups strawberries and three cups rhubarb. Improve flour within the filling to ⅓ cup.
Extra spices like floor ginger could be added to the fruit filling.
Flour within the filling could be changed with 1 ½ tablespoons cornstarch.
This dessert could be ready and refrigerated for 3 days earlier than baking.
I typically bake this recipe within the afternoon and go away it at room temperature to chill. Place it within the oven for about quarter-hour earlier than serving to heat.

Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Dessert

Delicacies American

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